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a bowl of jackfruit casserole on a black place mat with some potatoes in a dish to the side

Red Wine Jackfruit Casserole Recipe

Rich, hearty jackfruit casserole in a red wine sauce, a beef casserole alternative loaded with micronutrients.
Course Dinner
Cuisine French
Keyword Jackfruit Casserole
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2
Calories 418 kcal

Ingredients

  • 1 tsp olive oil
  • 1 red onion diced
  • 3 cloves of garlic finely chopped
  • 2 medium carrots finely chopped
  • 1 red pepper thinly sliced
  • 1 tsp dried mixed herbs
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp oregano
  • 1 can jackfruit drained and chopped* (drained weight approx 210g)
  • ¾ cup red wine preferably something fuller bodied
  • ½ cup lentils vertes
  • 1 can chopped tomatoes
  • 1 ½ cups umami stock I used Kallo

Instructions

  1. Heat a large heavy based pan to medium heat and add oil. Cook the chopped onion for 1-2 minutes, add the finely chopped garlic, and cook for a few seconds.
  2. Now, add the sliced carrots. Stir and cook for 5-6 minutes.
  3. Add the chopped jackfruit and herbs. Stir well, then add the sliced peppers. Cook for a further 2-3 minutes, ensuring everything is evenly coated with the herbs, then add the lentils. Stir to combine once again, add the wine, stock and tomatoes.
  4. Cook the casserole on medium heat covered with a lid for approx. 40 minutes or until the lentils are fully cooked. Stir occasionally and keep a little extra stock on hand just in case you need to top up your liquids as the lentils cook (I didn’t require any extra for mine).

Serve and enjoy!

  1. *see ingredient choices